This recipe is calculated for 10 lbs. of sausage. Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock. Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles. These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages about 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.

Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.

Thanks for posting the recipe. I plan to do the same with the SS I'm making now if the results are what I expect

Its not starting out good. Went to assemble my hand grinder and discovered the plastic bag I store my plates and blade in had tore and leaked some rice. (rice absorbs moisture and prevents rust) Not that thats a big deal but I also discovered that mice must like rice Got two good mousers that are slacking off it would appear. So everything is soaking in very hot soapy water and bleach right now.

I hate meeces to pieces.

Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee

Sounds Good CF! Now, I just got to score on the Boone & Crockett Buck I'm hunting....Going to take my camera to camp next week-end, take some pics and show ya'll why they call hunting Hunting. To do a video of a kill here in Maine would take two or three seasons....Some big deer tho, youth day, a kid took a 32 point, 338 lb field dressed Buck. Thanks for the recipe!dj

darn!!!! Since I don't hunt and my hunting friends haven't offered I could kick myself in the butt (well at my age , never mind) when I think of all the great roadkill I past up coming back from Nebraska Thursday. Jeez I coulda had a boatload a sausage......Sounds really good CF

Chile,when you add your cheese and jalapeno how much do you add, and do you use high temp cheese or just a good heavy cheddar? Do you use fresh jalapenos seeded etc? Sorry for all the questions but this is my next plan.

I use the high temp cheese. But I think any cheddar would work. On the Jalapeños I run the whole thing through the food processor. Less the stem. I add the Chiles to the mix and make a paddy, cook it and taste test. On the cheese I just add until it looks good to me. I also will add red pepper flakes just for color. CF